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Ingredients
Serves: 6

For the beef in gravy

400ml water

1 onion, finely chopped

3 cloves garlic, finely chopped

3 OXO® cubes

1 tablespoon dried dill

1 tablespoon dried basil

1 tablespoon dried Italian herbs

1 tablespoon English mustard

2 teaspoons Worcestershire sauce

1 teaspoon salt, or to taste

1 tablespoon black pepper, or to taste

1kg joint of beef (I used topside)

Side dishes

3 carrots

3 parsnips

4 tablespoons honey

2 tablespoons sunflower oil

2 whole onions (skins left on)

150g frozen garden peas

150g sweetcorn kernels

Yorkshire puddings

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MethodPrep:5min › Cook:3hr › Ready in:3hr5min

For the beef:

Boil 400ml of water, then pour into a jug or bowl. to the jug/bowl of water add the onion, garlic, stock cubes, dried herbs, mustard, Worcester sauce, salt and pepper. Mix well.

Add the beef to your slow cooker, then, pour the gravy mixture over the beef. Place the lid on the slow cooker and set to 'slow cook'. Pour yourself a wine or beer and put your feet up for 3 hours until the beef is cooked.

For the side dishes:

Slice the carrots and parsnips into quarters lengthways. Place them on an oven tray and pour over the honey and oil and mix well.

Add the whole onions in their skins to the oven, on a separate oven tray, at the same time as the carrots and parsnips. Cook for the same length of time and temperature. Remove and peel once cool enough to handle.

Boil the peas and sweetcorn together for 10 minutes, then drain and keep warm.

Place the Yorkshire puddings in the oven for the last 10 minutes of the carrot and parsnip cooking time.

Serve the roasted vegetables, pea and sweetcorn mix, onions and Yorkshire puddings with the beef.

Tip

When you pour over the carrots and parsnips the honey and oil, place in the oven for two minutes then take them back out to mix around the tray. The heat softens the honey and makes it easier to mix.